A Comforting Classic: Mexico's Soulful Tortilla Soup (Sopa Azteca)
Details
A timeless hug in a bowl, straight from the heart of Mexico.
Ingredients
For Garnish
Instructions
Prepare the Tortillas
Slice the tortillas into thin strips. In a large pot or Dutch oven, heat the oil over medium-high heat. Fry the tortilla strips in batches until they are golden and crispy. Remove with a slotted spoon and drain on paper towels. Set aside.
Sauté the Aromatics
In a separate saucepan with a bit of oil, sauté the chopped onion and garlic until fragrant and translucent. Add the chopped tomatoes and the 4 deseeded pasilla chiles. Cook until the tomatoes have softened and released their juices.
Blend the Broth
Transfer the tomato and chile mixture to a blender. Add about half of the chicken broth and blend until completely smooth. For an extra-refined texture, strain the mixture through a fine-mesh sieve into a clean pot.
Simmer the Soup
Place the pot with the blended broth over medium heat. Add the remaining chicken broth and the sprigs of epazote. Bring to a simmer and let it cook for about 15 minutes to allow the flavors to meld together. Season with salt to taste. The broth should have a slightly thickened consistency.
Serve
To serve, divide the crispy tortilla strips among individual bowls. Ladle the hot garlic-chile broth over the top. Garnish generously with sliced avocado, shredded Oaxaca cheese, a drizzle of crema, and a sprinkle of the crumbled fried pasilla chile. Serve immediately with lime wedges on the side.
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